Recipe for Swiss chard gratin with poached egg

ChardServes 4

2 bunches of Swiss chard
1 white onion
1 clove of garlic
10g butter
1 small pot double cream
2 handfuls grated Parmesan
nutmeg to grate
4 organic eggs
2–3 black tea bags
1 pinch of salt
3 tbsp white vinegar
1 small truffle or truffle oil

 

 

 

The gratin

Heat the oven to 180°C.

Wash the Swiss chard and finely dice the onion and garlic.

In a big iron casserole, melt the butter and add the onion and garlic until it starts to brown. Then add the Swiss chard, cover and reduce until there’s no more water in the casserole.

Once the water is completely evaporated and the Swiss chard has some brown colour, add the double cream, 1 handful of Parmesan and grate in a tiny bit of nutmeg. Season generously.

Turn off the heat and leave to cool down without the lid. Place in a gratin dish with the rest of the Parmesan on top and put in the oven for 20min.

Poached egg in black tea

Heat ½ litre of water; when the water is almost boiling reduce the heat and add the teabags. Then add the white vinegar and a pinch of salt. Turn the heat to high again and poach the eggs.

Once the eggs are poached, put some Swiss chard on a plate, place a poached egg on the top, and grate on some truffle or add truffle oil.

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